This 3 ingredient homemade strawberry jam is super simple to make! All you need is granulated sugar, lemon juice, and strawberries to make a pectin-free strawberry jam to enjoy however and whenever you want.

Jar of Strawberry Jam with a spoon in it

Why this recipe works

Whether you have strawberry plants growing in the garden, a fresh-picked bounty from a strawberry field, or store-bought berries you’d like to turn into a spreadable homemade jelly, this strawberry jam recipe is for you!

Here we are using simple ingredients consisting of lemon juice, strawberries, and sugar. If you’d like another easy recipe for jam, our homemade berry jam is quick to make and provides 3 different jam recipes for you to choose from.

Spoonful of Strawberry Jam held above a pot of Strawberry Jam

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

SUGAR – Granulated white sugar is used to help the jam set up and will aid in preserving the strawberries.

LEMON – Using lemon juice adds structure and flavor to your jam. If you’d like to replace the lemon juice used in this recipe you can substitute it with 1 cup of water.

STRAWBERRIES – Fresh strawberries work best, but you can use frozen strawberries as well. If using frozen, plan to increase the cook time called for until the strawberry mixture reaches a temperature of 220F.

How to Make Strawberry Jam

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Wash, hull, and dice your strawberries.
In a medium saucepan, add the diced strawberries and sugar. Mix to combine and bring to a soft boil. Once boiling, add your lemon juice.
Turn down the heat and simmer for 30 minutes, or until the sauce coats the back of a spoon. Stir regularly so the strawberries don’t burn or stick to the bottom of the pan. Your jam will be done when it reaches 220F on an instant read thermometer.
Remove from heat and allow to cool.
You can mash your strawberries or leave them alone, depending on the consistency you want.
Place the cooled jam in a pint sized jar. Enjoy immediately or cover with a lid and store in the refrigerator.

Frequently Asked Questions

Can I freeze strawberry jam?

You can easily freeze this jam simply by putting the jar in the freezer after it has cooled completely, but be sure to leave some space at the top of the jar allowing the jelly to expand. This is a great way to store your extra jam if you double or triple the recipe provided! Your jam should last for close to a year sealed in the freezer.

Can I can this strawberry jam?

You could, however, we have not tried canning this recipe. This is a refrigerator jam as it does not contain preservatives. We suggest freezing this jam in a sealed jar if you’d like it to keep longer.

How long will strawberry jam keep?

This strawberry jam will last in the refrigerator for up to 2 weeks and up to 1 year in the freezer.

At what temperature is strawberry jam done?

You can tell when your jam is done cooking when it reaches 220F on an instant-read thermometer. Don’t be off-put if your jam seems too liquidy as it can take up to 48 hours for it to fully set in the refrigerator. It’s best to clip a sugar thermometer to the side of your pot as the jam boils or to use an instant read thermometer to test the temperature before taking the mixture off of heat.

Can I use frozen strawberries?

Sure, you can use frozen strawberries, however, frozen strawberries can produce a slightly runny jam. If you’d like to use frozen strawberries, plan to increase the cook time. Your strawberry jam will read 220F on an instant read thermometer when done cooking. You do not need to let your strawberries thaw before cooking.

You can easily make your own homemade strawberry jam with ingredients you most likely already have on hand. This jam recipe is pectin-free and easy enough for even the novice cooks to tackle!

More Fresh Strawberry Recipes

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This post was originally published on this blog on April 8, 2021.